Place the wings in a large bowl. Add kosher salt, black pepper, and baking powder. Toss until wings are evenly coated. The baking powder (not baking soda) raises pH and helps browning and crisping.

Rest

Let the seasoned wings rest uncovered in the refrigerator for 30 minutes to 1 hour if time allows (this further dries the skin). If short on time, proceed directly to roasting.

Roast

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange wings in a single layer on the rack, leaving space between pieces. Roast for 25 minutes, flip each wing, then roast another 10–15 minutes until skins are deep golden brown and very crisp (internal temp 165°F / 74°C).

Bacon Garnish

While wings roast, cook the bacon until crisp in a skillet over medium heat or in the oven on a separate sheet at 400°F (200°C) for 12–18 minutes depending on thickness. Drain on paper towels and crumble or chop into small pieces. Reserve for garnish.

Maple-Bacon Glaze

Make glaze

In a small saucepan, combine the maple syrup, brown sugar, apple cider vinegar, Dijon mustard, soy sauce, minced garlic, and crushed red pepper flakes (if using). Bring to a gentle simmer over medium-low heat, stirring occasionally, for 4–6 minutes until slightly thickened. Taste and adjust acidity or salt if needed. Remove from heat and let cool 1–2 minutes.

Combine with wings

When wings are crisp and out of the oven, transfer them to a large bowl. Pour about three-quarters of the warm glaze over the wings and toss quickly to coat evenly. Reserve the remaining glaze for serving.

Finishes

Arrange glazed wings on a platter. Sprinkle crumbled bacon over the wings, scatter chopped parsley or chives, and finish with a light flake of sea salt if desired. Drizzle any reserved glaze over the top or serve on the side for dipping.

Serve hot. Six wings are a typical small order; scale ingredient quantities and cooking time slightly if preparing more (see notes).